When I finally did get around to going to the markets on Saturday I was not at all prepared and only ended up with some very large nectarines and some very large field mushrooms. The nectarines, however, were already going bad before I even walked in the door and so last night I had to save what was left of them in this crunchy nectarine bake.
You could, of course, use peaches in this recipe. In fact, you could use it for pretty much any juicy fruit (apples, berries, pears, plums...). I used nectarines because I had them. I also like baking with them because you can leave the skin on and it doesn't ruin the texture.
Easy Crunchy Nectarine Bake
4 large* nectarines (or several smaller ones), deseeded & sliced
1 cup quick oats
1/2 cup brown sugar
1/3 cup flour
1/3 cup vegan butter
1 tsp ground cinnamon
Preheat the oven to 190C.
Lightly grease or oil an ovenproof dish (like the Pyrex one in the photo below). Mash the banana in the bottom of the dish. Add the nectarine slices and mix through so that the banana is evenly spread throughout.**
In a separate bowl mix all of the dry ingredients together and then add the butter, using your fingertips to make an even crumble. Then sprinkle over the top of the nectarine slices and pat it down lightly with the back of a wooden spoon.
Bake for 30-40 minutes or until the fruit is nice and juicy and the crumble nice and crunchy.
Serve with vegan ice cream.***
* And I mean large. If they aren't bigger than your fist you'll need more than 4.
** If you don't like banana and are bitterly disappointed with the inclusion of it in this dish then I would suggest just throwing a little sugar and flour over the nectarines and mixing it through. This should caramelise and hold together the nectarine pieces without the banana.
*** I am obsessed by the amazing taste of Swedish Glace and am considering permanent residence in the UK because of it.